Sweet Potato Cake
Made with the leftover filling from my sweet potato pie recipe, this sweet potato cake is easy to make for breakfast, brunch, or dessert.
Servings: 8 slices
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Ingredients
- 1 ½ - 1 ¾ cup sweet potato pie filling, (uncooked)
- ¼ cup canola oil
- ½ cup heavy cream
- ½ cup sugar
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- ¼ baking soda
- ½ baking powder
Instructions
Make/reserve the sweet potato pie filling
- Preheat the oven to 375 degrees. Oil a 9 inch circular metal baking pan.
- Reserve 1 ½ - 1 ¾ cup uncooked sweet potato pie filling (what you don’t use in the sweet potato pie). Add the uncooked pie filling to a medium size mixing bowl.
- Add the canola oil, heavy cream, sugar, nutmeg, cinnamon, baking soda, and baking powder to the pie filling. Mix everything together until smooth and incorporated.
Bake the cake
- Pour the cake batter into the oiled 9 inch round metal cake pan. Bake the cake at 375 degrees for 20 minutes, until the top is set and a toothpick inserted in the middle comes out clean.
Serve and enjoy
- Let the cake cool for at least 15 minutes before slicing. Serve alone, or with whipped cream.
Notes
This cake is vegetarian.
The texture of this cake is a cross between clafouti and butter cake.
Serve this cake for breakfast, brunch, or dessert.
Frost the cake, if desired, with my spiced buttercream, just make one adjustment: substitute the pumpkin pie spice with 1/4 tsp nutmeg.
This cake is best if eaten within 1-2 days.